Time for CPS: Creamy Pumpkin Sauce

This recipe is an oldie, but a goodie, and it’s too decadently delicious to not share again. Sometimes, we need a gentle reminder to resurrect the been-there-done-that recipes. This time, I substituted Whole Foods’Unsweetened Almond Milk for half & half and I can honestly say that I hardly noticed the switch. Whole Foods’ version is much heavier, richer and less watered-down than its Silk or Almond Breeze counterparts. That’s just my take, but I’ve found Whole Foods’ almond milk to be a perfect substitute for cream or half & half. But back to the pumpkin sauce. The nutty, barely sweet and standalone flavor provided by the nutmeg is all you need — unless you’re like me and enjoy a kick, and the cayenne pepper does just that. This Creamy Pumpkin Sauce is rich, flavorful and the perfect fall dish.

Please Note: in no way was I endorsed by Whole Foods; I just quite enjoy their almond milk!

Ingredients.

FOR THE PUMPKIN SAUCE(SERVES 4-6):

1/2 T light olive oil

1/2 c finely chopped carrots

1/4 c finely chopped shallot or onion

1 can (15 oz) pure pumpkin purée

1 cup unsweetened plain almond milk *

1/2 t nutmeg

1/8 t ground cayenne pepper or add to taste (optional)

Sea salt to taste

* NOTE: the original recipe calls for 1/2 c of freshly shaved parmesan and 1 c heavy cream. I omitted both, but feel free to add them, one or the other and find your own variation.